We’re celebrating the rediscovery of a classic dish – chateaubriand

Those who have taken a look at the new Gittis Esszimmer menu might already have spotted it – the chateaubriand. The chateaubriand steak is a double tenderloin steak from the thick end or middle of the filet. Cut four centimetres thick, it weighs around 400 grams. It was named after the French writer and politician François-René de Chateaubriand (1768-1848). According to Larousse Gastronomique this dish was first created by Chateaubriand’s personal chef while the writer was living in London. Here in the Schmelzhof we’ve put our own stamp on the classic dish; prepared for two people, the chateaubriand is served on a hot stone and can be left to cook to the desired doneness, from medium to medium rare. It’s accompanied by rosemary potatoes, green beans with bacon and three different sauces. Going by the first reactions from our guests in Gittis Esszimmer we’re pretty sure that our chateaubriand has what it takes to become the Schmelzhof’s new culinary star and Gittis Esszimmer’s new signature dish.

Take a look at some mouth-watering photographs from the new Gittis Esszimmer menu, including a few pictures of our chateaubriand at the beginning.